Garden leaves with smoked salmon & cheat's blinis
Garden leaves with smoked salmon & cheat's blinis might be a good recipe to expand your side dish recipe box. This recipe serves 6 and costs $4.65 per serving. Watching your figure? This pescatarian recipe has 421 calories, 12g of protein, and 30g of fat per serving. This recipe from BBC Good Food requires salmon, plain flour, sunflower oil, and wholegrain mustard. From preparation to the plate, this recipe takes around 30 minutes. 14 people have tried and liked this recipe. Taking all factors into account, this recipe earns a spoonacular score of 73%, which is good. Try Blinis with Smoked Salmon, Buckwheat Blinis with Smoked Salmon and Crème Fraîche, and Beet Blinis with Salmon Marinated in Star Anise Syrup from 'Home Made Winter for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
100g mixed garden leaves
3 cooked beetroot, finely diced
25g butter, melted
bunch chives, snipped
1 egg, separated
150ml milk
3 tbsp olive oil
100g plain flour
1 tbsp red wine vinegar
200g pack smoked salmon
sunflower oil, for cooking
1 tbsp wholegrain mustard
Equipment:
bowl
whisk
Cooking instruction summary:
For the blini mix, tip the flour into a bowl,then season. Make a well in the middle, thenadd the egg yolk and half the milk. Whiskuntil smooth, gradually add the rest of themilk, then the butter and chives. Whisk theegg whites until starting to stiffen, then foldinto the batter. To cook, lightly grease a fryingpan, then sizzle spoonfuls for 2-3 mins oneach side until golden, flipping them overwhen bubbling. Set aside and keep warm.Make a dressing in a large bowl with themustard, vinegar and olive oil. Add theleaves, then toss. Serve the salad, salmonand blinis with some beetroot on the side.
Step by step:
1. For the blini mix, tip the flour into a bowl,then season. Make a well in the middle, thenadd the egg yolk and half the milk.
2. Whiskuntil smooth, gradually add the rest of themilk, then the butter and chives.
3. Whisk theegg whites until starting to stiffen, then foldinto the batter. To cook, lightly grease a fryingpan, then sizzle spoonfuls for 2-3 mins oneach side until golden, flipping them overwhen bubbling. Set aside and keep warm.Make a dressing in a large bowl with themustard, vinegar and olive oil.
4. Add theleaves, then toss.
5. Serve the salad, salmonand blinis with some beetroot on the side.
Nutrition Information:
